August Chopped Salad

Ingredients

• 2 tablespoons Champagne vinegar
• 1/3 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 1/2 pound prepared beet salad or cooked beets
• 18 baby carrots, halved lengthwise
• 1/2 pound fingerling potatoes, sliced 1/2 inch thick
• 1/2 pound marinated artichoke hearts, drained and chopped
• One 1-pound fennel bulb, thinly sliced on a mandoline
• 4 radishes, thinly sliced
• 1/2 seedless cucumber—peeled, quartered lengthwise and thinly sliced crosswise
• 3 ounces pea shoots
• 2 tablespoons chopped dill

Personal Tags 

Save Tag

Recipe Notes 

Save Notes